Garden Spaces: Plans for a Front-Step Garden

By Kathleen Halloran
February/March 2007
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• Basil (Ocimum basilicum): This annual culinary favorite comes in many forms. Try bright green ‘Genoa’ for making pesto.

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• Bay laurel (Laurus nobilis): Bay laurel can be tree-sized when planted outdoors, but stays to 4 or 5 feet in a container. It can be trained into a standard (a single-trunk topiary that balloons at the top).

• Chives (Allium shoenoprasum): Chives reach 18 inches and have perky pink pom-pon flowers in the spring. They are useful in the kitchen and easy to tuck into any garden spot, even a pot.

• Ginger (Zingiber officinale): A tender perennial, this one requires some shade. Try rooting a piece of the rhizome sold in grocery stores. It will reach about 3 feet.

• Lavender (Lavandula spp.): There are many lavender varieties to choose from; if you grow English lavender (L. angustifolia) in your garden, try a more tender one, such as Spanish lavender (L. stoechas), in a pot. These grow to about 3 feet.

• Lemon verbena (Aloysia triphylla): This shrub can reach about 5 feet in a container. It has a delicious lemon fragrance and is worth the extra care it demands.

• Parsley (Petroselinum crispum): The familiar curly form of this biennial is cute in a pot hanging from a railing or combined with other herbs in a larger container. It gets 12 to 18 inches high. The flat-leaf Italian form is preferred for cooking.

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